Name: Harissa-Spiced Meatballs with Hummus & Pomegranate Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 500 g beef mince; 60 ml 60 dried breadcrumbs, soaked in 30 ml water; 1 egg; 5 ml ground cumin; 5 ml cumin seeds; 10 ml barbeque seasoning; 1 shallot or onion; 60 ml chopped fresh coriander or flatleaf parsley; 30 ml harissa paste; Salt and pepper, for seasoning; 20 ml olive oil, for frying; 250 ml pomegranate seeds; 30 ml olive oil; 1 red chilli, seeded and chopped; 30 ml lemon juice; 15 ml lemon zest; 15 ml pomegranate molasses or honey; 200 ml chopped coriander or flatleaf parsley; Salt and black pepper; 250 ml hummus, store-bought or homemade; Toasted pita breads or flatbreads

Harissa-Spiced Meatballs with Hummus & Pomegranate Salsa

This flavourful recipe features harissa-spiced beef meatballs pan-fried to golden perfection, served on a bed of creamy hummus and topped with a vibrant and refreshing pomegranate salsa. The combination of the spicy meatballs, smooth hummus, and sweet-tart salsa creates a truly delicious and satisfying meal.

Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 175 C Servings: 4 Best Season: Suitable throughout the year

Method

To Make the Meatballs

In a bowl, combine the beef mince, soaked breadcrumbs, egg, ground cumin, cumin seeds, barbeque seasoning, chopped shallot (or onion), coriander (or parsley), and harissa paste. Season well with salt and pepper.
Using clean hands, roll the mixture into approximately 24 small meatballs (about 35 g each).
Heat the olive oil in a large frying pan over medium heat.
Fry the meatballs until they are golden brown and cooked through. Remove them from the pan and set aside.

To Make the Pomegranate Salsa

In a separate bowl, gently combine all the pomegranate salsa ingredients: pomegranate seeds, olive oil, chopped red chilli, lemon juice, lemon zest, pomegranate molasses (or honey), and coriander (or parsley).
Season the salsa to taste with salt and black pepper.

To Serve

Spoon some hummus onto a serving plate.
Arrange the cooked meatballs on top of the hummus.
Spoon the pomegranate salsa generously over the meatballs.
Serve immediately with toasted pita breads or flatbreads.

Harissa-Spiced Meatballs with Hummus & Pomegranate Salsa